Sugar-free, gluten-free gingerbread cookies.
One of the biggest misconceptions about moving to a sugar-free, gluten-free, plant-based diet is the idea it involves restrictive deprivation, especially when it comes to foods associated with holiday celebrations.
Far from being “rabbit food”, what most people quickly learn is that a plant-based diet can be decadent and delicious and even require caution if weight gain is a concern.
What my gingerbread cookies don’t require is sacrificing a favorite holiday treat for the sake of optimal health. In fact, it represents how traditional foods can be transformed into health-forward recipes that don’t compromise the hard work put into establishing better habits.
The nuts and coconut are a healthy source of fat that feeds the brain without inflaming the body, while the stevia provides a sweetness that doesn’t contribute to insulin resistance or blood sugar imbalance. The familiar spices support immune system health at the same time reducing oxidative stress.
Why not celebrate your best health at the same time you celebrate the season by choosing the kind of foods that strengthen as opposed to deplete, energize instead of exhaust.
It’s easier than you may think. And with great recipes, deprivation will be the last thing on your mind.
- 1 cup almonds, soaked overnight and rinsed
- 1 cup walnuts, soaked overnight and rinsed
- 2 tablespoons Chia Gel (see recipe below)
- 1 cup shredded coconut
- 10 drops liquid stevia
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons ginger
- 1/4 teaspoon cardamom or nutmeg
- 2 teaspoons cinnamon
- 1/3 teaspoons cloves
- 1 pinch sea salt
- Combine almonds, walnuts, coconut and Chia Gel with salt and spices in a food processor until well combined.
- Roll or press dough onto non-stick sheets and use cookie cutters to make into desired sizes of gingerbread people.
- Dehydrate at 105°F for a few hours until the cookies are firm enough to remove to mesh sheets.
- Dehydrate another 8 hours or to desired texture.
(If you don’t have access to a dehydrator, use a convection oven set at 110 degrees.)
- 1/2 cup chia seed
- 2 1/2 cups water
- Put chia and water into a quart sized Mason jar or a glass bowl that can be covered. Shake or mix well.
- Allow to stand at room temperature for 8 hours or overnight or for 12 or more hours in the refrigerator. Store up to a week in the refrigerator.